1/2 c Water
1/4 c Margarine or butter
1/2 c Pancake & Waffle Mix
— (Aunt Jemima Original) 2 Eggs
1 pt Vanilla ice cream
-OR- strawberry ice cream 2 1/2 c Sliced strawberries
— (sweetened) Heat oven to 375 F. Bring water and margarine to a boil. Gradually add pancake mix, stirring until mixture leaves sides of pan and forms a ball. Remove from heat; add eggs, one at a time, beating well after each addition. Drop batter by tablespoons, 2 inches apart, onto ungreased cookie sheet. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; cool completely on wire rack. Slice tops off cooled cream puffs, filling with small scoop of ice cream; replace tops. Store tightly covered in freezer until ready to serve; let stand at room temperature several minutes before serving. To serve, top each cream puff with 1/4 cup strawberries. NUTRITIONAL ANALYSIS per serving: * calories 149 * carbohydrates 14 g * protein 3 g * fat 9 g * calcium 79 mg * sodium 190 mg * cholesterol 70 mg * dietary fiber 1 g Source: “Hurry, Let’s Eat!” Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias